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Dawn Kiddie www.sunlive.co.nz |
This recipe is out of Annabel Langbein's new Free Range Cookbook which is amazing and another must buy for any Foodie!
2 small bundles bean thread or rice vermicelli noodles
½ iceberg lettuce finely cut
½ teaspoon sugar
1 large carrot-grated
200grams cooked chopped prawn meat
1 cup (60-70) mint leaves torn
3 Tablespoons coriander
20 large or 30 small rice paper rounds
To garnish-1/2 cup roasted peanuts.
Put noodles in bowl of boiling water and soak for five minutes, drain and cut up with scissors.
In a bowl, put lettuce, sugar, carrot, prawn, mint and coriander- mix with noodles.
Dampen a clean tea towel and lay on bench. Dip rice paper in a dish of warm water for a few seconds and transfer to tea towel, wait till it becomes soft and flexible then add a small handful of filling. Wet your hands and tightly roll the rice paper up tucking in the sides as you go.
Put on a plate and cover with a damp tea towel. Put peanuts over and serve with dipping sauce below.
Chilli Lime Dipping Sauce
Mix two cups sweet chilli sauce, the juice and finely grated zest of four limes, three teaspoons fish sauce and white part of spring onion finely chopped.
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